k Red Wine Hot Chocolate with clementine & cinnamon k
What could be more cosy, Christmassy and luxurious than a simmering pan of molten chocolate with the heady aroma of spiced mulled wine?
When I told my friends I was experimenting with this recipe I had a mixed reaction – why spoil a great red wine with chocolate and vice versa? But chocolate and wine works so well, so why wouldn’t it be lovely to combine these two glorious tastes into one rich, tipsy tipple?
If you are still dubious, let me assure you that my recipe doesn’t overly taste of wine. So why bother I hear you ask? Well, the addition of wine delivers a wonderfully luxurious, deep and fruity flavour (and of course a naughty but nice alcoholic punch) while the cinnamon and citrus zest brings that warming hug of Christmas glow to the cup. I really love it! Plus it’s a double dose of antioxidants, perfecto!
But be warned it’s rich. VERY rich! I find it’s actually best served in large shot glasses…but if you are looking for a big chocolate coma then go for a full cup by all means! Melted chocolate, clementines, cinnamon and mulled wine…if only I could capture this flavour and put in in a scented candle, now that would be one gorgeous festive aroma.
You can experiment with all kinds of flavours – maybe dried chilli flakes for a kick? I also made one with XO Café Patron Tequila…wowsers, now that was a winner. But coming into the festive season it had to be a classic orange and cinnamon combination.
The only thing I would stipulate when making this is to be sure to use high-quality chocolate—it really makes all the difference. Also go for a fruiter red wine such as a Shiraz, Merlot or Pinot Noir, but for my ode to Espana it had to be a Rioja.
Then all there is to do is simmer, cosy up, sip and have a very, very Merry Christmas!
Serves 4-6 (in large shot gasses)
125g good quality dark chocolate (70% cacao)
300ml oat milk (or milk of your choice)
Zest of clementine or orange
1 large stick cinnamon or good pinch of ground cinnamon
125ml fruity red wine (Rioja, Shiraz, Merlot, Pinot Noir)
1. Melt chocolate with the clementine (or orange zest) in a metal bowl over a gently simmering pan of water until the chocolate chunks are fully melted. Remove from the heat.
2. Meanwhile warm up the milk with the cinnamon stick to boiling point. Add the melted chocolate to this and stir with a whisk to avoid clumps forming.
3. Now add the red wine and heat for a further minute (DO not boil) and serve!